Prawn soup with dill pesto

Name: Prawn soup with dill pesto
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 50 g Pecan kernels; 1 collar Dill; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Shallots; 1 Garlic clove; 3 cubes (50 g each) Crab Soup Paste; 20 g Butter; 25 g Flour; 1 glass (400 ml) Fish stock; 600 ml dry white wine; 7-10 Tbsp Sugar; 200 g Whipped cream; 2-3 TABLESPOONS Gin; 250 g North Sea crab meat

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

50 g Pecan kernels
1 collar Dill
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Shallots
1 Garlic clove
3 cubes (50 g each) Crab Soup Paste
20 g Butter
25 g Flour
1 glass (400 ml) Fish stock
600 ml dry white wine
7-10 Tbsp Sugar
200 g Whipped cream
2-3 TABLESPOONS Gin
250 g North Sea crab meat

Directions

1
For the pesto, finely chop the nuts. Wash the dill, shake dry and chop finely. Mix nuts, dill and oil, season with salt and pepper. Place in a bowl and chill.
2
For the soup, peel shallots and garlic and dice finely. Leave the crab soup paste and butter in a saucepan, sauté the shallots and garlic over a low heat. Dust with flour and sauté.
3
Gradually add 1 litre of water, fish stock and wine, always stirring and boiling repeatedly. Simmer at low heat for 2-3 minutes. Season to taste with salt, pepper and sugar. In the meantime whip cream with the whisk of the hand mixer.
4
Stir in the gin. Arrange the soup with crabs, a blob of gin cream and pesto in soup bowls.